Pan-Fried Sea Bass in a Lemon-Caper Sauce
- Sea Bass:
- 2 tablespoons olive oil
- 1 garlic clove, minced
- 2 large sea bass fillets
- sea salt and freshly ground pepper to taste
- Lemon-Caper Sauce:
- 2 tablespoons unsalted butter
- 2/3 lemon, peeled, sliced into rounds, and deseeded
- 1 tablespoon capers, drained
- Mix olive oil and garlic together in a small bowl; brush onto sea bass fillets. Season fillets with salt and pepper.
- Melt butter in a small saucepan over medium-low heat and cook, stirring continually, until light brown, 3 to 4 minutes; add lemon slices and capers to the butter and continue to simmer for 2 minutes more. Season sauce with salt and pepper.
- Heat a skillet over medium-low. Pour any remaining olive oil-garlic mixture into the skillet and add the sea bass. Cook fillets until no longer translucent, 2 to 3 minutes per side; transfer to a serving platter and pour lemon-caper sauce over the fillets to serve.
Why not zest the lemons before peeling them? You can wrap the zest in plastic wrap and store it in the freezer.
What others are saying
Greg Jones says:
I made this recipe for my wife and we both really enjoyed it. This was also our first time having sea bass! We served them over a bed of linguine noodles tossed in a lemon butter sauce.
Randall Hauk says:
I used to make salmon in a similar way, but lost the recipe at some point and could never quite get the ratios correct. I actually think I prefer the sea bass version. It just seems a better mate with the lemon and caper flavors.